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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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I found this recipe in a Skinner Macaroni cookbook. It's a nice recipe for those of you who don't want a mayonnaise based recipe. The cottage cheese gives it a new twist, tho the recipe dates from the 60's.A little chopped red pepper is a nice addition. Great for a summer lunch or picnic, it's also good served along with cold boiled shrimp. I've included the original salt amount. A much smaller amount will do if you watch sodium intake.Cook time includes time for chilling. Ingredients:
2 cups elbow macaroni |
1 cup cottage cheese |
1 cucumber, peeled & chopped |
12 radishes, thinly sliced |
1/2 cup celery, diced |
1 tablespoon onion, chopped |
1 teaspoon salt |
1/2 teaspoon dry mustard |
3 tablespoons french dressing |
boston lettuce |
Directions:
1. Cook pasta as directed on package. Drain & cool.
2. Combine remaining ingredients except lettuce;
3. Toss with macaroni. Chill. Serve in lettuce lined bowl.
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